One of my Grandpa’s favourite treats is crystallized ginger and I have inherited his love of that sweet, spicy treat. The recipe I’m sharing below was provided by a friend in a cookie exchange a couple of years ago, and is now one of my favourite holiday cookies.
From the kitchen of Leanne R
¾ cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons grated fresh ginger*
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¼ cup mild- or full-flavoured molasses
2 2/3 cups all-purpose flour
½ cup coarse sugar
¼ cup finely chopped crystallized ginger (optional)
Preheat oven to 375. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated, sugar, baking powder, baking soda, fresh ginger, cinnamon, cloves, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and molasses. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Shape dough into 1-inch round balls. In a small bowl, combine the coarse sugar and, if desired, the crystallized ginger. Roll balls in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes or until edges are set and tops are crackled. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes 48 cookies.
*If you don’t want to use crystallized ginger in the sugar mixture, increase the grated fresh ginger in the dough to 1 tablespoon.
If you want to make these cookies ahead of time, prepare, bake and cool cookies as directed. Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Note: I almost always make the cookies using the 1 Tbsp of fresh ginger and just snack on the crystallized ginger as I bake.
Don’t forget to join in on my filled Christmas stocking giveaway here. Open to residents of Canada and the US.
Check out other great holiday treats at Tasty Tuesday hosted by Jen at Balancing Beauty and Bedlam!